4 eggs (can sub 4 tablespoons applesauce for vegan)
1 2/3 cup sugar
1 cup vegetable oil
2 cups cooked pumpkin or 1 16-ounce can
2 cups flour (I use gluten-free)
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
In mixing bowl, beat eggs with fork. Add remaining ingredients and pour into greased 9 x 13 baking pan.
Bake at 350 degrees for 25-30 minutes. Let cool in pan. Frost, if desired.
Frosting suggestion 1: Cream Cheese Frosting
1 3-ounce package cream cheese, softened
1/2 cup butter
1 teaspoon vanilla
2 cups powdered sugar
Combine all ingredients, and beat until smooth. Frost cooled bars while in pan.
Frosting suggestion 2: Chocolate Frosting
6 ounces bittersweet chocolate, broken into small pieces
1 tablespoon clear honey
6 tablespoons butter
Melt the chocolate, honey and butter in a double boiler or bowl set over a pot of boiling water. When melted, stir with metal spoon until smooth. Pour frosting over bars. (If I remember correctly, you might get away with half a frosting recipe … that is if you don’t want to sample it a few … dozen … times!)
Thanks to my Mom, Eleanor Coomber, for the pumpkin bar and cream cheese frosting recipes!
The chocolate frosting recipe is from Nadine Abensur’s New Vegetarian Cookbook.